Holiday Cookie Countdown: White Chocolate Cranberry Pudding Cookies

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It’s the most wonderful time of the year! (Nevermind that my last post was in July and I literally have no idea where the time has gone…)

BUT if you’re okay with an occasional six-month hiatus followed by twelve posts in a row with kick-ass cookies, can I introduce you to the prettiest, tastiest white chocolate cranberry cookie you’ve ever met?

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These are bakery-worthy cookies, folks. And foolproof. Using the vanilla pudding mix ensures they don’t go flat — producing a thick, sturdy, crunchy-on-the-outside, tender-on-the-inside cookie. The other bonus about using pudding mix is that you don’t have to refrigerate the dough first to ensure the cookies won’t go flat. So these are like instant gratification.

Looking for more Holiday Countdown cookies? Here you go!

White Chocolate Cranberry Pudding Cookies
Don’t forget the salt in this recipe. It is super important to balance out the sweet, sweet, sweet.

2-1/4 cups flour
1 tsp baking soda
1 teaspoon salt
1 1/2 sticks (or 3/4 cup) unsalted butter
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package vanilla pudding mix
2 eggs
1 tsp vanilla
1 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 350. Combine flour, baking soda and salt. Set aside.

In a large bowl, cream butter and sugars together. Add pudding mix and beat until well blended. Add eggs and vanilla.

Add flour mixture slowly until well incorporated. Stir in white chocolate chips and cranberries. Use a 1 1/2 tbsp cookie scoop and place on greased baking sheet.

Bake at 350 F for 8-10 minutes or until set in the middle.

Makes 32 cookies.

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